AROMATIC NOTES AND SENSORY PROFILE OF COFFEE PROCESSED IN SUCEAVA, ROMANIA

Abstract

Coffee is one of the most widely consumed beverages worldwide, appreciated for its stimulating effect and the complexity of its sensory experience. In an increasingly quality- and transparency-oriented market, sensory evaluation represents an essential tool for product differentiation and for strengthening consumer trust. This study analyzes four roasted coffee varieties processed in Suceava, Romania - two commercial blends (C1 - commercial blend (Arabica (2 varieties) + Robusta), C2 - commercial blend (Arabica 40% / Robusta 60%)) and two specialty coffees (C3 - specialty Guatemala (100% Arabica), C4 - specialty El Salvador (100% Arabica)) - using a standardized cupping protocol focused on aroma, body, acidity, sweetness, aftertaste, and balance. Additionally, a consumer survey explored preferences regarding origin, brewing methods, and health-related attitudes. The results showed high sensory scores for all samples, highlighting the expression of complex aromatic profiles. C3 - specialty Guatemala (100% Arabica) and C4 - specialty El Salvador (100% Arabica) stood out due to their intense aroma, sweetness, and persistent aftertaste, while C2 - commercial blend (Arabica 40% / Robusta 60%) exhibited a well-balanced profile. C1 - commercial blend (Arabica (2 varieties) + Robusta) recorded lower performance in preparation, suggesting limitations in its aromatic profile. Panel evaluations strongly correlated with producers’ descriptions, confirming the credibility of brand communication. Consumer responses indicate a growing interest in specialty coffee and a willingness to pay premium prices for authentic, high-quality products. The study thus highlights the competitive potential of coffees processed in Suceava and the importance of regional identity in differentiation within the specialty coffee market.